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decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
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“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... ofshortchainfattyacidandpHvalue wasdetermined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“... pH value was determined. The SG group had decreased serum p-CS and IS, as well as decreased urea...”
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... lactation all females were fed a wet diet (3.34 Mcal/kg, 17% CP), ad libitum. The average daily food...”Acessar documento
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“... ET2.5 and ET5 showed a higher (P ≤ 0.05) percentage of motility and integrity of plasma and acrosome...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... of food on the pharmacokinetics of etamicastat. Material and Methods A single-center, open-label...”
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“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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“... of metabolic disease. Food stimulation of distal intestinal segments promotes enterohormones secretion...”
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